Back before the internet we were quite the cookbook buyers. Everyone in our family collected them and they were often found under the Christmas tree. I imagine that was the result of watching our blessed mother sitting down with a cup of coffee and a cookbook every week planning meals. She'd be at the kitchen table, pile of books in front of her, grocery list at the ready.
I'd be lying if I didn't say she spoiled us rotten. Not in the over indulgent modern sense but by cooking gourmet meals nearly everyday of our lives. Most of them included made-from-scratch dessert. Sometimes simple egg custard in brown ceramic custard cups, other times Baked Alaska or Schwarzwalder Kirschtorte. And many, many times cookies after school. We were very popular with the neighborhood kids.
We lost Mom two years ago but still have her cookbooks to stir up the memory of her. And that's what we do on Sunday Mornings: bake a little and miss her a lot.
We had some requests for this pineapple upside down muffin recipe and I sure hope you try it. It's a lovely breakfast muffin but a wonderful carry along dessert too.
We've adapted a recipe from Better Homes and Gardens All-Time Favorite Bread Recipes.
How we changed it:
First, we used the extra large muffin tins, which made six.
Then we omitted the nutmeg but added 1/4 cup poppy seeds. Instead of maraschino cherries we used candied cherries, just because that's what we had in house. Lastly, we used canned crushed pineapple instead of cutting up slices.
Sunday Morning Bakes has become a bit of a tradition for us and we thought we'd share it with you because, quite frankly, man can not live by sewing alone.
More baking inspiration...
Ready, Set, Bake!